Lamb's Lettuce, Orange and Roast Beetroot Salad Recipe

Origin: Britain Period: Traditional

Ingredients

4 small beetroot (about golfball size)
olive oil
1/2 tsp cumin seeds
100g lamb's lettuce (wild is great, but grown is OK)
2 oranges, segmented
1/2 red onion, sliced
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp orange juice
2 tsp wholegrain mustard

Lamb's Lettuce, Orange and Roast Beetroot Salad Preparation:

Method:

Method

Toss the beetroot in a little olive oil and cumin seeds. Place in an oven pre-heated to 200°C and roast for about 45 minutes, or until tender. Take out of the oven and set aside to cool then peel and cut into wedges.

Arrange the lamb's lettuce, beets, orange segments and onion on a platter. Whisk together the remaining ingredients and pour over the salad as a dressing.

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